Instant Pot Potato Soup
This easy, creamy and comforting Instant Pot Potato Soup is made with simple, whole food ingredients. Topped with delicious garnishes like bacon, cheddar and green onion, it tastes just like a loaded baked potato in soup form!
Servings: 4
Calories: 435kcal
Ingredients
- 2 tablespoons butter
- 1 yellow onion, diced
- 2 stalks celery, diced
- 4 cloves garlic, minced
- 3 cups chicken broth can sub vegetable broth
- ½ teaspoon dried dill
- 2 lbs Yukon Gold or russet potatoes, peeled and cut into large chunks
- 1 cup grated sharp cheddar cheese can sub regular cheddar
- ½ cup sour cream can sub full-fat Greek yogurt
- ½ cup half and half cream
- salt and freshly ground black pepper to taste after cooking
- Serve with: bacon bits or sliced crispy cooked bacon, grated cheddar cheese, sour cream, sliced green onion or chives, hot sauce
Instructions
- Turn on the Sauté function. Melt the butter, then add the onion and celery and sauté until softened, about 3-5 minutes.
- Turn off the Sauté function, then add the minced garlic and sauté it for about a minute in the residual heat.
- Pour in a small amount of broth and use a flat-bottomed turner to scrape up any food that's stuck to the bottom of the insert. This will help prevent a burn warning. There shouldn't be much to scrape up with this recipe.
- Pour in the remaining broth, then sprinkle in the dried dill. Add the potatoes in an even layer.
- Close the lid and set the vent to sealing. Pressure cook on Manual High pressure for 8 minutes (your Instant Pot may have a "Pressure Cook" button rather than a "Manual" button, depending on the model). It will take up to 15 minutes to come to pressure.
- At the end of cooking time, quick release the pressure. I like to use a wooden spoon to turn the vent in case there's splatter. You can let it out in short bursts to reduce splatter (this is called a controlled quick release). Leave the keep warm setting on so that the dairy ingredients can warm up more easily.
- Use an immersion blender to blend the soup right in the Instant Pot, until smooth and creamy.
- Stir in the grated cheese, then the sour cream and half and half. Season with salt and pepper to taste.
- Serve immediately topped with your favourite garnishes. Store any leftovers in a sealed container in the refrigerator and eat within 4 days.
Video
Notes
- Double batch: double all ingredients, no change to cook time.
- Reheating:
- Stovetop – reheat in a saucepan over medium heat, stirring occasionally for even heating. Slightly cover the saucepan when not stirring as the soup is thick and can bubble up and splatter.
- Microwave – heat individual bowls in a microwave safe dish. I suggest covering it to avoid splatter. Heat for about 3 minutes, or until fully heated through, stirring part way through heating.
- Be sure it reaches a temperature of 165°F for food safety reasons.
- For vegetarian version: use vegetable broth and skip the bacon topping.
- Inactive time indicates the time it takes for the Instant Pot to come to pressure and release pressure.
- This recipe was tested in both 6-quart and 8-quart Instant Pot models.
- Adapted from my Instant Pot Loaded Cauliflower Soup recipe.
Nutrition
Calories: 435kcal | Carbohydrates: 50g | Protein: 16g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 56mg | Sodium: 308mg | Potassium: 1334mg | Fiber: 6g | Sugar: 5g | Vitamin A: 687IU | Vitamin C: 49mg | Calcium: 278mg | Iron: 2mg
